Like Neapolitan pizza, the toppings are light, with a punchy combo of anchovies and a grated hard cheese like Caciocavallo or Pecorino Romano — never Mozzarella. A sprinkling of crispy ...

The cacio e pepe option features a trio of cacio for the dough, mixing caciocavallo, fontal, and Parmesan. Meanwhile a broccolini and prosciutto pizza pairs with preserved lemon, sun-dried tomato ...

pepperoni and caciocavallo cheese, or ham and pickled chiles with the tomato sauce that also makes its way onto the restaurant’s fusilli alla vodka. One pizza boasts a thick layer of molten ...

Imagine pizza minus the cheese and the tomato sauce ... southern Italian cheese like pecorino or caciocavallo, anchovies, and tomato slices or paste. This Palestinian dish combines chicken ...

Caciocavallo is produced in southern Italy ... Here in the United States, calzones are made using a basic pizza dough recipe which consists of flour, yeast, olive oil, water and salt.

F&W editor in chief Hunter Lewis dedicated himself to the art of at-home pizza, and the team broke down the process into bite-sized pieces, from crust to toppings, with recipes aplenty.